World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Cajun and Creole   -   Potato Stew With Andouille   adapted from Prudhomme Family Cookbook

  • 2 Large Onion -- chopped
  • 5 Tablespoons Margarine
  • 1/2 Cup Flour
  • 2 Tablespoons Unsalted Butter
  • 1 Pound Andouille Sausage
  • 1 1/2 Quarts Pork Stock
  • 1 Tablespoon Fresh Parsley -- finely chopped
  • 1 Each Salt
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Black Pepper
  • 3 Pounds Potatoes -- sliced
Directions heat margarine to hot and stir in flour. continue stirring until the roux is a medium brown, remove from heat and stir in the onions. continue stirring for 3 minutes or until the roux stops getting darker. Saute andouille sausage in butter until well browned about 5 minutes. Bring stock to a boil and add the roux stirring it in spoonfuls at a time. Add andouille, parsley, salt, cayenne and black pepper. boil again, reduce heat and simmer for 10 minutes. Add pototoes and simmer until tender about 20 minutes. serve.
Serves 4
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of